Raspberry-Rhubarb Waffle Topper

Ingredients

3cups sliced fresh or frozen rhubarb

1/2cup sugar

1/4cup water

1/2teaspoon finely shredded lemon peel

3cups fresh raspberries

2tablespoons cold water

2teaspoons cornstarch

Directions

In a large saucepan combine rhubarb, sugar, the 1/4 cup water, and the lemon peel. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Stir in 1 1/2 cups of the raspberries. Cook, uncovered, for 3 minutes more. In a small bowl combine the 2 tablespoons cold water and the cornstarch; stir into rhubarb mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the remaining 1 1/2 cups raspberries.

Cool topper slightly and transfer to a 1-quart resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*

To serve, thaw topper in the refrigerator for 1 to 2 days. Transfer to a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Serve warm over waffles.

From the Test Kitchen

*TIP:

If you prefer, cool topper slightly and transfer to an airtight storage container. Cover and chill for up to 1 week. To serve, transfer to a medium saucepan and heat as directed.